Health-Ade's kombucha is already remarkably clean with no seed oils, artificial ingredients, or preservatives - just fermented organic tea with organic fruit juices. The DIY version replicates this exact approach while offering significant cost savings and the ability to control fermentation strength and flavor intensity.
Based on: KOMBUCHA PASSION FRUIT · TANGERINE
· Makes approximately 8 bottles (128 fl oz)
· Serving: 16 fl oz (1 bottle)
Why This Recipe is Seed Oil Free
Commercial KOMBUCHA PASSION FRUIT · TANGERINE from HEALTH•ADE often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original KOMBUCHA PASSION FRUIT · TANGERINE may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Filtered water
120 fl oz (3.5 liters) · Home filtration system or spring water
Base liquid for brewing the tea and final dilution
Organic black tea bags
8 tea bags · Traditional Medicinals Organic Black Tea or Celestial Seasonings Organic Black Tea
Primary fermentation base providing tannins and nutrients for the SCOBY
Organic green tea bags
4 tea bags · Traditional Medicinals Organic Green Tea or Tazo Organic Green Tea
Adds antioxidants and lighter flavor complexity to balance the black tea
Organic cane sugar
200g (1 cup) · C&H Pure Organic Cane Sugar or Wholesome Organic Cane Sugar
Food source for SCOBY fermentation - most will be converted to probiotics and acids
Kombucha SCOBY with starter tea
1 SCOBY + 2 cups starter tea · Cultures for Health Organic Kombucha SCOBY or The Kombucha Shop SCOBY
Living culture that ferments the sweet tea into probiotic kombucha
Cold-pressed organic passion fruit juice
6 fl oz (3/4 cup) · Lakewood Organic Pure Passion Fruit Juice or R.W. Knudsen Organic Passion Fruit Nectar
Primary flavoring providing tropical tartness and natural fruit sugars
Cold-pressed organic tangerine juice
8 fl oz (1 cup) · Lakewood Organic Pure Tangerine Juice or fresh organic tangerines (6-8 fruits)
Bright citrus flavor and natural sweetness complementing the passion fruit
Cold-pressed organic orange juice
4 fl oz (1/2 cup) · Lakewood Organic Pure Orange Juice or fresh organic oranges (3-4 fruits)
Rounds out the citrus profile and adds body to the fruit blend
Instructions
Step 1. Heat 32 fl oz (4 cups) of filtered water to 185-190°F - not quite boiling to preserve tea nutrients. Steep 8 organic black tea bags and 4 organic green tea bags for exactly 10 minutes to extract optimal tannins and nutrients. Remove bags and immediately stir in 200g (1 cup) organic cane sugar until completely dissolved. The hot tea will dissolve sugar faster and more completely than room temperature liquid.
Step 2. Allow the sweetened tea concentrate to cool completely to room temperature (68-75°F). This prevents killing the SCOBY culture. While cooling, prepare your fermentation vessel - use a 1-gallon glass jar or food-grade ceramic crock. Never use metal containers as acids can leach harmful compounds. Clean thoroughly but avoid antibacterial soaps which can leave residue harmful to fermentation cultures.
Step 3. Pour the cooled sweet tea into your fermentation vessel. Add 88 fl oz (11 cups) of room temperature filtered water to reach approximately 120 fl oz total volume. Gently add your SCOBY and 2 cups of starter tea (either from previous batch or purchased with SCOBY). The starter tea provides the acidic environment needed to prevent harmful bacteria growth during the initial fermentation phase.
Step 4. Cover the jar opening with a tight-weave cloth or coffee filter secured with a rubber band. This allows the culture to breathe while preventing contamination from fruit flies or dust. Place in a warm, dark location (75-85°F is ideal - top of refrigerator often works well). Ferment for 7-14 days, tasting after day 7. Kombucha is ready when it tastes pleasantly tart with a slight sweetness remaining.
Step 5. Once primary fermentation is complete, remove the SCOBY and 2 cups of finished kombucha to save for your next batch. Strain the remaining kombucha through a fine-mesh strainer to remove any culture particles. In a large mixing bowl, gently combine the strained kombucha with 6 fl oz passion fruit juice, 8 fl oz tangerine juice, and 4 fl oz orange juice. Stir very gently to maintain carbonation.
Step 6. Pour the flavored kombucha into 8 swing-top glass bottles (16 fl oz each), leaving about 1 inch of headspace. Seal tightly and allow to secondary ferment at room temperature for 2-4 days to build carbonation. Check daily by pressing the bottle - when it feels firm and pressurized, refrigerate immediately. Over-fermentation can cause excessive pressure and bottle breakage.
Step 7. Refrigerate finished kombucha for at least 4 hours before serving to chill and allow flavors to meld. Serve over ice if desired. Each 16 fl oz bottle will contain approximately 80 calories and 17g of natural sugars from the fruit juices, closely matching the commercial version. Refrigerated kombucha keeps for 2-3 months and may continue slow fermentation, developing more complex flavors over time.
Storage
Store finished kombucha refrigerated for up to 3 months. Keep SCOBY and starter tea in glass jar at room temperature for continuous brewing, or refrigerated for up to 1 month between batches. Always maintain acidic environment to prevent contamination.
Cost Comparison
Cost per serving (homemade)$1.12
Cost per serving (store-bought)$3.99
Savings72%
PRICES REQUIRE VERIFICATION WITH WEBSEARCH. Initial SCOBY investment pays for itself after first batch. Buying organic fruit juices in bulk and proper SCOBY care creates substantial long-term savings while ensuring superior ingredient quality.